Sour Cream Blueberry Coffee Cake

Directions

1. Prepare the Cake:

• Preheat oven to 175°C (350°F). Grease and line a 23 cm (9-inch) round or square baking pan.
• In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat butter until creamy. Add eggs, sour cream, and vanilla extract, mixing until smooth.
• Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in blueberries.

2. Prepare the Streusel Topping:

• In a small bowl, combine granulated sugar, brown sugar, flour, and cinnamon.
• Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

3. Assemble and Bake:

• Pour the batter into the prepared pan and sprinkle the streusel evenly on top.
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool slightly before slicing and serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 5 minutes
Servings: 8–10
Difficulty: Easy

Variations & Substitutions

• Swap blueberries for raspberries, blackberries, or chopped peaches.
• Add lemon zest to the batter for a bright, citrusy note.
• Use Greek yogurt instead of sour cream for a tangier flavor and extra moisture.
• Sprinkle chopped nuts, such as pecans or walnuts, into the streusel for added crunch.

Serving Suggestions